Tomorrow's managers are off to a strong start with this fully updated and streamlined edition. Each chapter includes an increased emphasis on globalization and environmental responsibility and a new chapter on Events Marketing appears in Part V. The practicality of previous editions continues with mini-case studies, contributions from industry experts, profiles of corporations, profiles of hospitality professionals and a new student DVD-ROM packed with resources to support readers’ coursework and their careers. It covers tourism, lodging, restaurants, managed services, beverages, conventions and meeting, and leisure/recreation; in addition to examining gaming entertainment, marketing and human resources, and leadership and management. For individuals interested in a hospitality industry career.
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Key Benefit: Written in a lively and engaging style, Introduction to Hospitality is a comprehensive “world tour” of the hospitality industry and its numerous related fields! Key Topics: Emphasized throughout the text is the application of general principles of marketing, human resources, and management to the hospitality industry. Coverage explores the roots of the field, examining the evolution of hospitality from Greco-Roman times to the present day. It outlines the important roles of tourism, the travel industry, leisure time, and recreational interests from both a local and a global perspective. Plus, it delineates similarities and differences between the hotel and restaurant businesses or professions, and explains the classifications within each field. Also included is a thorough analysis of current and emerging trends, issues, and challenges facing hospitality providers today, as well as detailed overviews of the numerous career opportunities available in the field.About the Author:
Dr. John R. Walker is professor and director of the Hotel, Restaurant and Tourism Management Program at the Alliant International University in San Diego, California. John's fifteen years of industry experience includes management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.
For the past twenty years he has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in The Cornell Hotel Restaurant Administration Quarterly and The Hospitality Educators Journal.
John is an editorial advisory board member for Progress in Tourism and Hospitality Research, published by John Wiley & Sons. John is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator and a certified Foodservice Management Professional (FMP).
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Book Description Prentice Hall, 2001. Paperback. Book Condition: New. 3rd. Bookseller Inventory # DADAX0130613614